Loaded Grit Bowl Recipe

Bring liquid to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Slowly add grits

Reduce heat to medium-low. Whisk in 1 cup Freeman’s Mill grits slowly to avoid lumps.

Simmer and stir

Cook, stirring frequently, for 20–30 minutes until grits are thick and creamy. If grits absorb too much liquid, add up to 1/2 cup additional hot water or milk to reach desired consistency.

Finish grits

Remove from heat and stir in 2 tbs unsalted butter, 1 tsp salt and 1/2 tsp black pepper. Fold in 1 cup grated white cheddar until melted and smooth. Keep warm, covered, while you prepare toppings.

Cook bacon

Heat a large skillet over medium heat. Add 6 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain; when cool enough, chop or crumble into bite-sized pieces.

Prepare tomato and scallions

While bacon cooks, dice 1 medium tomato into 1/2-inch pieces. Trim and thinly slice 3 scallions on a sharp bias, separating white and green parts if desired. Toss tomato with 1/4 tsp salt and 1/8–1/4 tsp black pepper; set aside to macerate briefly (about 5 minutes) to release juices.

Fry eggs sunny-side up

Wipe the skillet used for bacon clean or use a nonstick skillet. Heat 1 tsp olive oil over medium-low. Crack 2 large eggs into a small bowl, then gently slide into skillet. Cook on medium-low until whites are set but yolks remain runny, 3–4 minutes. Cover for the last minute if you prefer slightly set yolks. Season with 1/8 tsp salt and 1/8 tsp black pepper.

Divide the warm cheesy grits between two bowls (about 1/2 cup to 3/4 cup per serving of cooked grits depending on portions).

Top each bowl with half the crumbled bacon, half the diced tomato (with any juices), and half the sliced scallions. Make a small well in the center and gently place one sunny-side-up egg on top of each bowl.

Add an extra sprinkle of grated white cheddar if desired, drizzle with hot sauce to taste, and finish with chopped parsley or cilantro.

Serve immediately while eggs are warm and yolks runny so they can be mixed into the grits.